Canning Recipes

Wonderful Watermelon Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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16 cups cubed watermelon rind
3/4 cup pickling salt
1 gallon water
6 cups granulated sugar
4 cups white vinegar
2 cups light brown sugar - (firmly packed)
2 lemons -- sliced thin
1 tablespoon whole cloves
1 tablespoon whole allspice
4 cinnamon sticks -- broken in half
1/4 teaspoon mustard seeds

Day No. 1: Cut the watermelon rind into manageable chunks. Scrape all
the remaining red watermelon meat from the inside of the rind. Peel off
the hard green skin of the outer rind with a small knife. (It's not
difficult, but it takes a while.) Cube rind into bite-size pieces. In a
large bowl, dissolve salt in the water. Transfer cubes to the salted
water. Find an out-of-the-way corner of your kitchen for the bowl and
then weight the rind down with a plate to keep it submerged. Soak the
cubes for about 24 hours.

Day No. 2: Combine remaining ingredients in a large saucepan and bring
them to a boil, simmering the syrup for about 5 minutes. While the syrup
simmers, drain the cubes, rinse and drain again. Rinse the bowl the cubes
were soaking in and return the cubes to the bowl. Pour the hot syrup over
the rind, return the bowl to its original resting place, cover it lightly
and let rind soak for another 24 hours.

Day No. 3: Sterilize canning jars according to manufacturer's directions.
Pour the cubes and syrup into a large pan and bring the mixture to a
boil. With a slotted spoon, pack the cubes lightly into the prepared
jars, dividing the lemon slices and spices equally among the jars. Pour
the syrup over the cubes, covering them but leaving about 1/2-inch head
space. Seal. Process the jars in a boiling water bath for 10 minutes.
Allow the pickles to sit for at least 1 week (preferably several) before

This recipe yields about 8 pints.

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